Jackfruit cake

This is a very easy cake to prepare.  It is a traditional Goan cake made during the jackfruit season, however I used canned jackfruit to simplify this cake and make it a year-round possibility in any part of the world.  This recipe is egg-less and vegan.

Ingredients

1 can ripe jackfruit in syrup (net weight 29 oz, drained weight 8.11 oz)
1 cup canned coconut milk
2 tablespoons olive oil or other vegetable oil

1 cup unsweetened fine desiccated coconut
1 cup semolina
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cardamom powder
1/4 cup of sugar ( you can add more if you like to, the jackfruit is already very sweet)

1/3 cup chopped walnuts

Method

Drain the jackfruit and discard the syrup. 

Using a food processor puree the jackfruit to a nice pulp. You should get about 1 cup.

 You should get about 1 cup.

Return the pulp to the food processor.  Add the coconut milk and the oil to the food processor bowl and turn on to blend. 

In another bowl add the coconut, semolina baking soda, baking powder, salt and cardamom and blend well with a whisk to make sure the ingredients are well mixed.

Add the liquid ingredients to the dry ingredients and stir well with a spatula until a batter is formed.

Add the nuts and combine.  Leave the batter on the counter for at least 15 minutes before baking.

Preheat the oven to 375 F.  Line a loaf pan with parchment paper and grease the inside of the pan .
Pour the batter into the loaf pan and bake for 35-40 minutes. Check that a toothpick put in the middle of the cake comes out clean when removed.  My cake took about 40 minutes in a convention oven.

Let the cake cool before removing from pan.  Slice and enjoy!!

Approximate calories per slice (based on 13 slices per loaf)

calories 186/ fat 11.7 g/ carbohydrates 17.6 g/ protein 2.5 g